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- 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Zest and juice of 2 fresh limes - Sea salt and freshly cracked pepper to taste - 1 medium red bell pepper, sliced - 1 medium yellow bell pepper, sliced - 1 medium red onion, sliced - 8 small corn tortillas - Fresh cilantro leaves for garnish - 1 ripe avocado, sliced - Lime wedges for serving Gather these ingredients before you start cooking. The shrimp is the star, and the spices give it a bold kick. Fresh limes add zest, while the peppers and onion bring color and crunch. Corn tortillas are perfect for wrapping up all the flavors. I love to garnish with cilantro and avocado for a fresh finish. Don't forget the lime wedges for an extra burst of flavor! - Preheat oven to 400°F (200°C) - Line a large sheet pan with parchment paper Start by preheating your oven. This ensures even cooking. While it heats, grab a large sheet pan. Lining it with parchment paper makes for easy cleanup. - Combine olive oil and spices in a bowl - Whisk until smooth and well blended Next, you’ll create a zesty marinade. In a medium bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest, and lime juice. Whisk it all together until smooth. The blend should look rich and inviting. - Toss shrimp in marinade and rest for 10 minutes Now it’s time to marinate the shrimp. Add the peeled and deveined shrimp to the marinade. Toss them gently to coat every piece well. Let them rest for 10 minutes. This step adds a burst of flavor. - Spread bell peppers and red onion on the sheet pan While the shrimp soaks up the flavor, prepare your veggies. Take the sliced red and yellow bell peppers and red onion. Spread them evenly on the lined sheet pan. This colorful mix adds both flavor and nutrition. - Arrange marinated shrimp atop vegetables - Bake for 10-12 minutes until shrimp is pink After marinating, arrange the shrimp over the veggies on the sheet pan. Make sure to spread them out evenly. Bake in the preheated oven for 10-12 minutes. The shrimp should turn pink, and the veggies will soften perfectly. - Warm corn tortillas - Fill tortillas with shrimp and veggies - Garnish with cilantro and avocado While the shrimp and veggies bake, warm your corn tortillas. You can heat them in a skillet or microwave. Once warm, fill each tortilla with shrimp and veggies. Top with fresh cilantro and avocado slices. Serve with lime wedges for extra zest. Enjoy these bold and zesty tacos! - Marinate shrimp for a longer duration if possible. This helps the shrimp soak up the spices. - Use fresh ingredients for the best taste. Fresh shrimp and veggies make a big difference. - Layer shrimp and veggies for even flavor distribution. This way, every bite has a burst of taste. - Using warm tortillas enhances texture. Warm tortillas are soft and easy to fold. - Serve on a colorful platter. A vibrant plate makes your meal more inviting. - Accompany with lime wedges and cilantro. These add a fresh touch and bright flavor. {{image_4}} You can swap out shrimp for chicken. Just cut the chicken into bite-sized pieces. You can also try tofu for a plant-based option. Use firm tofu and press it to remove excess water. Another tasty choice is fish, like tilapia or cod. Both cook quickly and soak up flavors well. Want more spice? Add diced jalapeños to the mix for a nice kick. They bring heat and a fresh taste. You can also stir in black beans for extra fiber. Black beans add a creamy texture and boost nutrition. While corn tortillas are classic, try flour or whole wheat tortillas for a different bite. They offer a softer texture. For a low-carb meal, use lettuce wraps instead. They add crunch and freshness to your tacos. To keep your chili lime shrimp tacos fresh, store any leftovers in the fridge. Place the shrimp and veggies in an airtight container. This method helps keep the flavors intact. Use them within 2-3 days for the best quality. After that, the shrimp may lose its taste and texture. When you are ready to enjoy your tacos again, reheat them carefully. The best way is to use the oven or the stovetop. This keeps the shrimp tender and the veggies crisp. Avoid the microwave, as it can make the shrimp rubbery. Just warm them up slowly for a better meal. You can also freeze shrimp and veggies before cooking. This is a great option if you want to meal prep. Just thaw them in the fridge overnight before cooking. Follow the original recipe for cooking times and methods. This way, you can enjoy fresh tacos anytime you want! Look for a vibrant pink color and opaque texture. The shrimp should curl slightly. If you see these signs, your shrimp are ready to enjoy. Cooking shrimp too long can make them rubbery. So, keep an eye on them! Yes, you can marinate shrimp and prep veggies in advance. This saves time on busy days. Just keep everything in the fridge until you are ready to cook. When you're ready, bake the shrimp and veggies for a quick meal. Salsa, sour cream, or hot sauce are great options. They add more flavor and texture to your tacos. You can also try guacamole or a squeeze of fresh lime juice. These toppings make your tacos even more delicious! This recipe combines fresh shrimp with bright vegetables for tasty tacos. You learned the essential ingredients, how to prepare each part, and tips to ensure the best flavor. Variations allow you to customize the dish to your liking. For leftovers, remember to store them in an airtight container for freshness. Enjoying these homemade tacos is a delightful way to experience new flavors and share a meal with friends or family. Now, gather your ingredients and start cooking for a delicious and fun meal!

Chili Lime Shrimp Tacos Sheet Pan

Savor the flavors of summer with these delicious Chili Lime Shrimp Tacos on a sheet pan! This easy recipe combines marinated shrimp and vibrant veggies, all baked to perfection for a quick meal. In just 25 minutes, you’ll have mouthwatering tacos that are perfect for any occasion. Click through to explore this simple recipe and impress your family and friends with your cooking skills!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Zest and juice of 2 fresh limes

Sea salt and freshly cracked pepper to taste

1 medium red bell pepper, sliced into strips

1 medium yellow bell pepper, sliced into strips

1 medium red onion, sliced into thin rings

8 small corn tortillas

Fresh cilantro leaves, for garnish

1 ripe avocado, sliced for serving

Lime wedges, for serving

Instructions
 

Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and to aid in cleanup.

    Make the Marinade: In a medium-sized mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest, lime juice, sea salt, and freshly cracked pepper. Whisk together until all ingredients are well blended into a smooth marinade.

      Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss the shrimp gently to ensure they are thoroughly coated in the spice mixture. Allow the shrimp to rest in the marinade for about 10 minutes for maximum flavor infusion.

        Prepare the Vegetables: While the shrimp is marinating, spread the sliced red bell pepper, yellow bell pepper, and red onion evenly across the prepared sheet pan, creating a colorful bed for the shrimp.

          Add Shrimp to the Pan: Once the shrimp has marinated, arrange them atop the layer of vegetables in a single, even layer. This ensures that they cook uniformly.

            Bake the Dish: Transfer the sheet pan to the preheated oven. Bake for 10-12 minutes, or until the shrimp turn a vibrant pink and are opaque, and the veggies are tender and slightly caramelized.

              Warm the Tortillas: While the shrimp and veggies are baking, heat the corn tortillas. You can do this on a dry skillet over medium heat or wrap them in a damp paper towel and microwave for about 30 seconds until warm and pliable.

                Assemble the Tacos: After removing the sheet pan from the oven, take a warm tortilla and fill it with a generous scoop of the flavorful shrimp and roasted vegetables. Top each taco with a sprinkle of fresh cilantro and slices of ripe avocado.

                  Serve with Flair: Add lime wedges on the side for an additional zing of fresh flavor. Enjoy your vibrant and tasty tacos fresh!

                    Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings

                      - Presentation Tips: Serve the tacos on a large, colorful platter, accompanied by extra lime wedges and a handful of fresh cilantro for a beautiful, inviting presentation. Consider adding a small bowl of salsa for added flavor and texture.